Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

In boiling the sugar, particular care should be observed to keep the sides of the kettle free from the small particles of sugar which are deposited there by the steam from the boiling sugar. This may be done by washing the sides occasionally with a wet sponge, and by placing a cover on the kettle during boiling. 1086.— STRIPED STICK CANDY. Six pounds of granulated sugar, one quart of water, half a teaspoonful of cream of tartar. Flavor of peppermint, lemon, or any other suitable flavor. Put water and sugar on a brisk Are, stir till dissolved, and when it comes to a boil add the cream of tartar; boil to the hard crack, or about 300° Fahr. Pour onto the greased marble slab, between the bars, fold in the edges and add the flavor. When cool enough to handle, cut off about halt a pound, color it red, or divide it and color in two or three colors; leave the colored parts near the oven door, or any other warm place, so they stay soft Take the other part and put it on the hook and pull till white; take ofi the hook and make into loaf. Take the colored parts, roll into strips and lay it on the white part in alternate colors Roll and pull in sticks and cut in suitable pieces. Many varieties of stick candy may be made by using different flavors and colors. The same candy may be cut in small drops with the shears. 1087.— HARD CANDY DROPS. Five pounds of sugar, one and one-half pints of water, two pounds of glucose, flavor. Mix sugar water and glucose, stir till dissolved; boil to 290° in winter ( 300° in summer). Put on the greased slab, fold in the corners, and when cool run through the drop cutter; or roll in sticks and cut in small drops with the shears. The same mixture may be used for stick candy. 1088.— LEMON DROPS, tor Lemon Drops, add to No. 1087 one and one-half ounces of powdered tartaric acid after the sugar is boiled and on the slab. Flavor lemon and fold and work in the acid. When cool, run through the drop cutter, 1089.— HOARHOUND DROPS. HOARHOUND STICKS. Boil half an ounce of hoarhound leaves in half a pint of water for fifteen minutes; strain and add to No. 1087 t^fore bpiling the sugar. Run the drops through the cutter same as for Lemon Drops No. 1088. For sticks, take off half a pound when on the slab, and pull till white. Stripe the clear part of the candy with it, and finish as directed for stick candy No. 1086. Cut in suitable lengths when cold. 1090.— PLANTATION DROPS. Five pounds of brown sugar, two and one-half pounds of glucose, one and one-half pints of water, half a pound of butter, and one quart of molasses. Mix sugar, water and glucose, and stir till dissolved. When boiling, add the molasses; boil to the soft ball, add the butter and let boil to 270' Fahr., or medium crack, and pour onto the slab. When cool, run through the rollers in large drops, and wrap in wax paper. 1091.— MINT DROPS. Add to No. 1087 on the slab, half a teaspoonful of oil of mint and finish as usual. 1092.— COUGH DROPS. Add to No. 1087, on the slab, one-qnarter ounce of powdered charcoal, one ounce of powdered licorice root, ten drops of oil of mint, ten drops of anise oil, five drops of wintergreen, and five of sassafras. Work this well into the sugar and finish like other drops. 1093.— STRAWBERRY DROPS. RASPBERRY DROPS. Add to No. 1087, on the slab, half an ounce of powdered tartaric acid, color cochineal or carmine, and flavor and finish like other drops, using the strawberry roller. 1094.— EVERTON TAFFY. Two pounds of brown sugar, six to eight ounces of fresh butter, the grated rind of one lemon, half a teaspoonful of ground ginger.